Mini Teriyaki beef-pork Burgers
with potato wedges & crunchy salad
Teriyaki sauce comes from the Japanese cooking technique in which meat or fish is coated with a shiny (teri) glaze and grilled (yaki) on a hot plate.
Tags:
Family
Allergens:
Soja
•Tarwe
•Melk (inclusief lactose)
•Sesamzaad
•Ei
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
2 piece
Mini hamburger bun
½ piece
Onion
25 g
Teriyaki sauce
½ head
Butter lettuce
1 piece
Yellow carrot
200 g
Potato wedges
2 piece
Mini beef-pork burger
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 teaspoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3172 kJ
Calories758 kcal
Fat45.1 g
Saturated Fat12.8 g
Carbohydrate59.8 g
Sugar18.4 g
Dietary Fiber10.3 g
Protein23.9 g
Salt3 g
Trans Fat0.3 g
Potassium48.3 mg
Calcium10.5 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
•Tall-Sided Pan
•Grater
•Salad Bowl
Cooking Steps
1
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the potato wedges for 15 minutes until golden-brown. Season to taste with salt and pepper.
Tip: this recipe is high in calories. Are you watching your calorie intake? Serve the burgers without the potato wedges and then save the potatoes to use another time.
2
- Slice the onion into thin half rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 1 minute.
- Add the burgers and fry for 2 - 3 minutes per side until done.
- Add the teriyaki sauce and the honey during the final minute of cooking.
3
- In a salad bowl, combine the mayonnaise with the white wine vinegar and extra virgin olive oil to taste. Season to taste with salt and pepper.
- Finely chop the lettuce and grate the carrot.
- Transfer both to the bowl and toss well to combine with the dressing.
4
- Cut open the burger buns and top with some salad, the burgers and some of the fried onion.
- Serve the mini burgers with the salad alongside.
- Serve with the potato wedges and the rest of the mayonnaise.
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